Comments

The moderator move my original post since I had placed it in the wrong forum. All comments were lost. I have some comments that were sent to my email and have copied them here.

isand66: Looks great. So how did it taste??

emkay (in reply to Ian):The crust was a little bitter, but I'm not sure if it was because of the buckwheat or if it was baked a tad too long that day.

dabrownman:He sure like them darker than most. Bet that crust is tasty, Chad for sure isn't baking to 205 F on the inside:-)

emkay (in reply to dab):This loaf was definitely darker than the other varieties they sell. The crust was amazing. Shatters when you cut throught it.

PetraR:Hmmm, I can not help it , but I do not like those open crumbs.How can anything like Jam stay on it without dripping through those large holes?If you eat very thick slices, than yes, maybe, but we eat thin slices.The crust looks wonderful though.

David Esq.: Bread is not about looks alone. You must factor taste and texture as well as nutrition, I suppose. Ultimately, you need to try a well bakes open crumb to see if it the taste and mouth feel compensates for the horrors of jam leaking through.

i have no trouble making a thicker slice if needed. But i like when my bread has open crumb AND is super soft with webbing to trap the spread. I don't know of that is still a hole or what. Maybe a concealed hole?

PetraR:The Webbing sounds good. Maybe it is the way I grew up in Germany with a different Crumb Structure, Open crumb is seen as a fault in the bread. It does look good though.

emkay (in reply to PetraR): Bread with an open crumb is typically sliced 1.5-2 cm thick. I admit to slicing it thicker depending on what I am serving with the bread. Some people don't like bread with an open crumb. Just like some don't like a tight, fine crumb. The beauty of bread is that there is something for everyone.

PetraR:Yes, you are right , the beautifu of bread is that there is something for everyone:)I LOVE the look of this dark crust, I can almost taste it.This served with Butter and Cheese. * drooling *

it's true -- I can't see one speck of buckwheat in the crumb. Strange. I did a bread with a buckwheat soaker recently and the grains stood out both in the crumb and crust. I think that Chad might be using buckwheat flakes, which sort of melt into the loaf, same as oatmeal.

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